Ingredients
1 lb casarecce, cooked and cooled
1½ cups mozzarella cheese, shredded
1½ cups monterey jack cheese, shredded
1½ cups emmental cheese, or gruyere cheese
1½ cups milk
1½ cups heavy cream
1 cup parmesan cheese, grated or powdered
¼ cup yellow onions, minced
2 tbsp cornstarch
1 clove garlic, minced
2 tbsp unsalted butter
salt and ground white pepper, to taste
1 tbsp parmesan cheese, per serving
¼ tsp parsley, per serving
Preparation
In a large bowl, mix all the cheeses and cornstarch together.
In a saucepan, saute the onions and garlic in butter until the onions are translucent.
Pour the milk and cream. Stir to combine, and bring sauce to a simmer over medium-low heat.
Add the cheese mixture into the simmering sauce. Whisk until the cheese is melted and smooth.
Add to the drained pasta and toss to coat thoroughly.
Season to taste with salt and pepper. Adjust accordingly.
Serve with parmesan cheese and garnish with parsley.
